Mandalay Bay Resort & Casino, Las Vegas

Clark Wolf Company conceptualized, expanded and revitalized the collection of truly stellar restaurants and food and beverage offerings.

We developed and analyzed the goals and plans of what was previously Circus Circus, Inc. for all of their restaurants and other F&B offerings for their first ever world class resort and casino, Mandalay Bay. The property included Las Vegas’ first five-star hotel, The Four Seasons.

First Round work included Aureole with its 40 foot wine tower, Rumjungle, Red Square and others. We expanded the collection of destination restaurants at Mandalay Bay resort, designed to be American, upscale, good quality and clearly fun. Second Round offerings were collected to achieve four-star world class additional offerings including famed Fleur de Lys from San Francisco and RM Seafood from New York, as well as other more casual offerings designed to deepen and broaden the experience. All were highly successful.

In all cases Clark Wolf Company assisted ownership with a broad range of activities, from general strategy to complete and specific design development. This was coupled with active involvement in all agreements, collaborations and partnerships. The entire company was later sold to MGM Bellagio, who maintained nearly all of the 10+ outlets which have continued to be highly successful.

Loews Hotels

For nearly a dozen years Clark Wolf acted as the consulting Vice President of Food and Beverage for this Tisch family owned chain, which grew from twelve to eighteen properties. We developed the F&B standards for their classic,s allowing regular clientele to know they were at a Lowes Hotel, even though each location was highly focused on and attentive to its locale.

Clark Wolf Company worked on over $1 billion worth of hotel development in association with Universal Orlando.

Clark Wolf Company continually analyzed, advised and redesigned elements of Loews’ overall food and beverage program, as well as focused on local re-dos and updates at locations throughout the country. We garnered and managed outside press attention for the hotel’s food and beverage far beyond what might usually be achieved by such a small group.

Clark Wolf created and executed plans for rooftop and property gardens at every hotel location in the early 90s before it was common practice.

Grand Central Terminal

Clark Wolf Company developed an RFP and pre-planning guide, and helped run a competition between two dozen applicants, resulting in four finalists. All of these local Manhattan operators were featured in a two page spread in the New York Times.

The initial goal was to build out the restored former main waiting room as a multi-dimensional restaurant, cafe and market. The resulting attention caused the project to be expanded to the $290 million renovation of the entire building.

Volkswagen's Autostadt, Wolfsburg, Germany

On 1 June 2000, the Autostadt ("car city") theme park opened in Wolfsburg, the city in Lower Saxony which is the headquarters of Volkswagen AG. It is managed by Autostadt GmbH and located close to the Volkswagen factory. Autostadt reflected a new marketing strategy by Volkswagen.  Instead of going through an authorized dealer, the customer can buy a car directly from the factory, and combine this purchase with tourism.

Clark Wolf Company performed a comprehensive evaluation and proposed refinements for all existing and planned restaurants, bars and lounges, from a two star Michelin restaurant at a Ritz Carlton on location, to numerous restaurants, cafes and other food and beverage features operated under contract by Mövenpick.

In 2011 we were reengaged to research and present a report on high end Luxury Dining (Michelin) worldwide that outlined and analyzed the place of top tier restaurants in the context of evolving customer demand and culture.

CNL Hospitality Group

CNL Financial Group, Inc. is one of the nation’s largest and most respected private real estate investment and development companies.

The Arizona Biltmore Resort & Spa is an American and international, hospitality classic. Working with CNL, we guided the re-development of the core high-end restaurant – Wrights at the Biltmore – into a more timeless version of itself, maintaining and improving the restaurant and its components, while significantly enlarging the interior and exterior bar, lounge and patio service.

CWC worked with CNL to remove the long diminished Prince of Wales at the legendary Hotel del Coronado in San Diego. Transferring into the wildly successful, more modern and appealing, 1500 Ocean which helped re-position the entire property for new generations and- as it turns out – new owners.

Tabcorp Holdings

Working with Tabcorp, Australia’s largest gaming company, CWC worked on developing general and specific food and beverage strategies for their Townsend, Bainbridge, Gold Coast and Sydney properties.

For their flagship, Star City in Sydney, CWC has assisted in the development of an overall F&B redevelopment strategy and has been a design/development partner on the half-billion dollar re-do of the world class resort. Star City will be transformed into a world-class entertainment destination with improved gaming and entertainment facilities, new hotel and expanded restaurant and bar offerings under Tabcorp Holdings Ltd planned $475 million investment in the property.

Expansion proposals include: Re-orienting the casino to embrace Sydney Harbour and the city skyline; Building a new 309 room hotel next to the casino; Offering up to 30 restaurants and bars in the expanded complex; Creating a new retail galleria ; Expanding the existing ballroom and conference facilities; Redeveloping the current gaming floor; Transforming the Star Theatre into a multi-purpose venue for smaller events.

Several years later, CWC produced two additional reports, the first “Food and Beverages in the Luxury Hotel Sector,” and the second, “The Future Roll of Michelin Star Restaurants in Luxury Dining”.

Rockefeller University

Founded by John D. Rockefeller, the Rockefeller Institute for Medical Research was incorporated on June 14, 1901. It was the first institution in the United States devoted solely to biomedical research--to understanding the underlying causes of disease.

Today, renamed Rockefeller University, it is one of the foremost research centers in the world, contributing to 23 Nobel Prizes as well as numerous other awards.

CWC assisted with the evaluation of the University’s food service needs and plans for future development.  We conducted an analysis of the existing facilities and the best way to maximize the food and beverage opportunities provided by the spaces available.  CWC also assisted with the specific design/F&B needs of the new CRC building.

Blue Hill at Stone Barns

We developed the Feasibility Study, including financials, for the restaurant and other food service components of Stone Barns Center for Agricultural etc.

We identified where the restaurant should be located and how it might interact with a casual café/take-out and catering functions that would be centered primarily in the redeveloped main barn, as well as some distinct outdoor spaces.

We outlined how these elements might connect and interact with other programs and functions of the property as well as with individuals, organizations and institutions outside the center, locally, regionally, nationally and internationally.

The Bronx Zoo

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The Sonoma County Tourism Bureau

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AB Biagi Cafe

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